San Diego Food & Travel

Food & Culture from San Diego to the Ends of the Earth

  • By Region
    • Africa
      • Ethiopia/Eritrea
      • Morocco
    • Americas
      • North America
        • USA
          • Regional American Cuisine
            • California
            • Southern
              • Cajun-Creole
              • Low Country
            • Mountain
          • Tailgate Food
        • Mexico
          • Baja
            • BajaMed/New Cuisine of Baja
        • Carribean
      • South American
        • Argentina
        • Brazil
    • Asia
      • China
      • Japan
      • Korea
      • Thailand
      • Vietnam
    • Europe
      • France
      • Germany
      • Italy
      • Poland
      • Spain
      • UK
    • Middle East
      • Afghanistan
      • Israel
    • Travel
      • USA
      • Europe
      • Middle East
  • History, Styles, Etc.
    • Culinary History
    • Modern Gastronomy
    • Slow Food
    • Fusion
    • Kosher
      • Kosher Fusion
    • Vegetarian
    • Fine Dining
    • Street Food
    • Comfort Food
    • Holiday Food
  • Publications
    • Articles
    • Reviews
    • San Diego CityBeat
      • The World Fare
    • L’Chaim San Diego Magazine
  • Recipes
  • News
  • Commentary
  • Other
    • Restaurant Reviews
      • San Diego
      • Baja
    • Food Truck Reviews
    • Market Reviews
    • Other
  • Video
  • Contact Me
    • About Michael A. Gardiner

RECIPE: Vegetarian Irish Stew

March 17, 2012 MAG Leave a Comment

One would not expect that Irish Cuisine has much to offer vegetarians…and yet with a strong tradition of root vegetables, a translation of Irish Stew in a vegetarian idiom is not a big jump.  The kohlrabi marries well with the inherent sweetness of the stout.

Vegetarian Irish Stew

Serves 4 to 6

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 3 medium leeks, cleaned and sliced
  • 4 medium sized parsnips roughly chopped
  • 3 medium sized carrots roughly chopped
  • 2 potatoes, chopped into 1 inch chunks
  • 2 medium sized turnips (or rutabegas), chopped into approximately 1 inch chunks
  • 3 medium sized kohlrabis peeled and chopped into 1 inch chunks
  • 1 cup celery, diced
  • 4 cups vegetable stock
  • 2 cups stout beer
  • 1 cup pearl barley
  • 1/2 cup fresh parsley, chopped
  • A few sprigs each fresh rosemary, fresh thyme and fresh marjoram (or 1/4 teaspoon of each dried)
  • Salt and pepper to taste

          1.    Sweat the Vegetables. In a large soup pot or dutch oven, saute leeks in the olive oil until translucent. Add the remaining vegetables and cook for a few minutes, stirring to coat the vegetables with oil. Reduce the heat to a simmer and sweat for five minutes.

          2.    Cook the Soup. Add the vegetable stock, stout and barley to the pot. Tie the sprigs of herbs together with a piece of cooking string to make a bouquet garni and add to the pot. Bring the pot to a boil, then reduce heat and simmer for an hour, or until vegetables are tender and stew has thickened, adding water if necessary. Remove the a bouquet garni.

          3.    Plate the Dish. Season with salt and pepper, divide among bowls, garnish with the chopped parsley and serve with a crusty bread.

Articles, Europe, History, Styles, Etc., Holiday Food, Publications, Recipes, UK

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

  • Email
  • Instagram
  • Twitter

Join the Mailing List

RECENT POSTS

  • MODERN KOSHER: Cookbook Cover Reveal
  • SAN DIEGO UNION-TRIBUNE: How Bánh Mì Stacks Up
  • WORLD FARE: The Taste of a New Generation
  • WORLD FARE: Delicious Opulence at Animae
  • SAN DIEGO UNION-TRIBUNE: Unrushed Rice

Tag Cloud

All Forked Up All Forked Up Podcast Anthony Bourdain Art of Spooning Badass Kosher Baja Baja California BajaMed ceviche CityBeat Convoy Convoy district Davin Waite Deckman's en El Mogor Eater San Diego Ensenada farm-to-table Hot Pot Javier Plascencia Kosher L'Chaim San Diego Magazine Mercy Baron Michael Gardiner Patrick Ponsaty Podcast Progression Magazine ramen rosarito San Diego San Diego CityBeat Sheen Fischer Sichuan Specialty Produce Specialty Produce Network Sushi tacos The Art of Spooning The World Fare THRILLIST Tijuana Valle de Guadalupe World Fare Wrench & Rodent Wrench & Rodent Seabasstropub Year-End Wrap Up

RECENT COMMENTS

  • mgardiner on SAN DIEGO RESTAURANT REVIEW: Lefty’s Chicago Pizzeria
  • Heather Baziotes on SAN DIEGO RESTAURANT REVIEW: Lefty’s Chicago Pizzeria
  • Top 10 Vietnamese Local Food on WORLD FARE: A different bowl of noodles at Mi Quang Mien Trung
  • M on The Most Expensive Seafood on the Rock: Percebes | Chorizo | Peas
  • mgardiner on BADASS KOSHER — Jewish Mexico: It’s not an Oxymoron

SD Food & Travel on Google+

------------------

©2020 San Diego Food & Travel · All Rights Reserved